Idiyappam
Delicate string hoppers made from steamed rice flour dough.
About this dish
Idiyappam, also known as Nool Puttu, is a staple breakfast across Kerala and Tamil Nadu. These delicate nests of steamed rice noodles are prized for their light, airy texture and their ability to soak up flavorful curries. The secret to a soft idiyappam lies in the temperature of the water used to knead the rice flour—it must be boiling hot to partially gelatinize the starch.
Ingredients
The Dough
- 2 cups Fine Roasted Rice Flour (specifically for Idiyappam)
- 2.25 cups Water
- 1 tsp Salt
- 1 tbsp Coconut oil
The Topping
- 1/2 cup Freshly grated coconut
- A pinch of sugar (optional, for sweetness)
Method
- 1
Boil the Water
Bring 2.25 cups of water to a rolling boil in a kettle or pot. Add the salt and coconut oil to the water. The oil helps in making the dough smooth and prevents the 'nool' (strings) from sticking to each other.
- 2
Mix the Flour
Place the roasted rice flour in a large wide bowl. Make a well in the center and gradually pour the boiling water into the flour. Use a sturdy wooden spoon to stir quickly, incorporating the flour and water into a shaggy mass.
- 3
The Steaming Rest
Cover the bowl with a lid for 3-5 minutes. This allows the steam trapped inside to further soften the rice grains, ensuring the final product isn't dry or brittle.
- 4
Knead the Dough
Once the dough is cool enough to handle but still quite warm, grease your hands with coconut oil and knead it into a very smooth, soft, and pliable ball. It should feel like soft play-dough and should not crack when pressed.
- 5
Prepare the Steamer
Add water to an idli steamer or a large pot with a steamer rack and bring to a simmer. Grease the idiyappam plates or idli molds lightly with coconut oil. Place a small pinch of grated coconut in the center of each mold.
- 6
Press the Noodles
Fill an 'Idiyappam Seva' (press) fitted with the fine-hole disc with a portion of the warm dough. Squeeze the press in a circular motion over the molds to create small, interlaced nests of rice noodles.
- 7
The Steaming Process
Place the plates in the steamer. Cover and steam on high heat for exactly 8-10 minutes. Do not over-steam, or the idiyappams will become sticky and lose their distinct 'string' texture.
- 8
The Touch Test
Open the lid and touch the surface of the idiyappam with a wet finger. If it doesn't stick to your finger, it is done. The color should be a bright, clean white.
- 9
Cool and Unmold
Remove the plates from the steamer and let them sit for 2 minutes. Gently lift the idiyappams using a flat spatula. Serve them immediately while they are still soft and fluffy.
Notes & variations
- Always use 'Roasted Rice Flour'; unroasted flour will result in a sticky, gummy mess.
- Keep the dough covered at all times while pressing; cold dough becomes hard to squeeze.
- For a sweet version, mix the grated coconut with a little sugar and cardamom before topping.
- Leftover idiyappams can be crumbled and tempered like Lemon Rice to make 'Idiyappam Upma'.
Serve with
Serve with Egg Roast, Vegetable Stew, or sweetened coconut milk.
Cook's note
If the dough is too hard to press, add a tablespoon of boiling water and re-knead quickly.